Raw Raspberry Cheesecake Bites

Next week I will be heading to the BBC Good Food show with nakd. As part of the event, I have come up with a delicious raw cheesecake made from their cashew cookie bar and a few other simple ingredients. I shared the bites with friends over the weekend who all loved it so I thought I would share it on here too. 

You know well by now that I definitely don't agree with depriving myself when it comes to what I eat. Just because there are certain things that I can't eat (or choose not to) it is all about balance, and enjoying delicious treats is a part of that too. However, I always choose wholefood alternatives where possible and now I wouldn't have it any other way! I love the tangy raspberry cheesecake layer - it works perfectly with the sweet date and cashew bar base! I hope you enjoy it.

Ingredients

Base

8 Nakd Cashew Cookie bars 

Raspberry layer

400g cashews, soaked over night ideally, or at least 4 hours minimum

50ml of melted coconut oil

50g freeze dried raspberries

2 teaspoons of maple syrup

juice of 1 lemon

1/2-1 teaspoon of vanilla bean powder

Start by making the base – simply roll the Nakd Cashew Cookie bars together with a rolling pin.

Line a small baking tray with baking paper. Then spread the base to cover the tray and flatten with a spatula. Give the spatula and food processor a rinse when you are done. Place the tray in the freezer for about an hour.

Once the base has set, drain the cashews for the raspberry layer and whizz them in a food processor. As they begin to smooth, you can add the other ingredients and whizz until everything is well mixed together.

Remove the base from the freezer and smooth the raspberry layer on top, again smoothing with a spatula. Then return the tray to the freezer for about 1-2 hours until set. When ready to serve, use a large, sharp knife to cut into small squares and sprinkle with lemon zest, desiccated coconut or anything else to decorate! You might want to leave it to defrost for 10 minutes or so before biting into it but its worth the wait.

This recipe was created for and sponsored by nakd. Check out the full range of products at www.eatnakd.com. 

Annie Clarke